Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.
TO START
STARTER
Quebec Lobster Caesar Salad 44.
Quebec Lettuce, Anchovies, Bread Tile, Parmesan
Tomato Gazpacho 24.
Quebec Strawberries, Gin and Basil Watermelon
Heirloom Tomatoes 31.
Burrata, Basil-Infused Tomato Water, Focaccia, Lemon Condiment
Grilled Octopus 41.
Zucchini Carpaccio, Piquillos Condiment, Olives
Tuna Tartare 36.
Mango Vinaigrette, Green Beans and Coriander
Foie Gras Terrine 42.
Plum Coulis, Fresh Almonds, Amaretto Jelly
Main Courses
Lobster Tagliatelle 71.
Quebec Lobster Tagliatelle, Bisque
Risotto 42 / 66.
LobsterMushrooms, Aged Parmesan
Roasted Scallops 75.
Crispy Polenta, Pop Corn Espuma, Finger Lime
Gaspé Halibut 60.
Papillote, Artichoke, Spring Onions, Smoked Eel, Barigoule Jus
Royal Quail 58.
Cooked on Chest, Cromesquis of Thigh, Chanterelles, White Turnip, Cherry Jus
Beef Short Ribs 66.
Braised in Red Wine, Roasted Eggplant. Shallot Condiment with Shishito
Roasted Lamb Saddle 78.
Braised Shoulder Ravioli, Roasted Cauliflower with Yogourt, Pomegranate Lamb Jus
Butcher’s Cut PM.
Quebec Lettuce, Choice of One Side, Bordelaise Sauce
Marchand du Bourg Butcher 60-Days Aged Prime Rib (21 Oz) 185.
Béarnaise or Bordelaise Sauce, Choice of Two Sides
Rib (35 Oz, For Two People) 195.
Béarnaise or Bordelaise Sauce, Choice of Two Sides
SIDES 16.
Sautéed Mushroom
Sautéed Potatoes
Seasonal Vegetables
French Fries
Lemon Butter Spinach
CHEESE
Selection of Three Cheeses 21.
Selection of Five Cheeses 32.
DESSERTS
Le Coulant 22.
Chocolate Coulant Cake, French Sea Salt, Caramelized Milk
Rhubarbe 21.
Poached Rhubarb, Rhubarb and Fresh Ginger Syrup, Yogurt “Di Bufala”, Brunoise and Gel of Rhubarb
Framboise, Poivre Sansho, Mélisse 22.
Raspberry Confit, Lemon Gel with Sansho Pepper, Light Cream, Lemon Balm Pesto, Raspberry Sorbet
Peach, Lavender, Almonds 21.
Lavender Sugar Puff Pastry Palmier, Almond Granola, Peach Sorbet. Compressed Peach
Fraîcheur 15.
Assortment of Homemade Ice Creams and Sorbets (3 Scoops)
